Skip to main contentSkip to footer
WW_Reimagined_Color Created with Sketch.

Pasta with Chickpeas and Broccolini

5
Total Time
19 min
Prep
8 min
Cook
11 min
Serves
4
Difficulty
Easy

Ingredients

uncooked whole wheat pasta

6 oz, fusilli variety

olive oil

2 tsp

uncooked red onion(s)

1 medium, finely chopped

garlic clove(s)

2 medium clove(s), minced

jalapeño pepper(s)

1 small, finely chopped, seeds left in

uncooked baby broccoli

1 pound(s), trimmed and cut crosswise into thirds

canned drained chickpeas

15½ oz, rinsed

fat free vegetable broth

1 cup(s)

table salt

¾ tsp

lemon(s)

1 item(s), zest finely grated and lemon juiced

arugula

5 cup(s), loosely packed

Instructions

  1. Cook pasta according to package directions. Drain and keep warm.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and chile and cook, stirring constantly, until fragrant, 30 seconds. Add broccolini, chickpeas, broth, and 1/4 teaspoon salt and bring to boil. Reduce heat, cover, and cook until broccolini is crisp tender, about 6 minutes.
  3. Add pasta, remaining 1/2 teaspoon salt, and lemon zest and juice to skillet and toss just until well combined. Remove from heat and toss in arugula.
  4. Per serving (2 cups)

Notes

If you’d like, sprinkle each serving of pasta with 1 tablespoon grated Parmesan for an additional 1 SmartPoints per serving and take it from your Weekly SmartPoints Allowance.

A happier, healthier you starts here

Join Today